Directions

Preheat oven, with a baking sheet on the middle or uppermost rack, to 230ºC / 450ºF.

While you’re waiting for the oven to warm up, do all of your prep work:

If you’re using mushrooms that grow in bunches (such as beech or enoki), trim the ends and roughly separate. If using large mushrooms like King Trumpets, slice them lengthwise into strips. Chop the scallion into 1 inch segments.

Tear off two sheets of parchment — about letter size or A4 size is fine. Fold one sheet in half, and then open. Place half of the mushrooms and scallions in the top half, season with salt and pepper, and then dot with half of the butter. Fold the paper in half along the fold to close.

Fold each corner in 1/2” / 1 cm folds towards the center — and then fold in both left and right sides in the same way. Basically, you should end up with an envelope that’s sealed on all sides — it doesn’t matter how you fold it, as long as you end up with a sealed package.

Repeat with the second sheet and remaining mushrooms, scallions, and butter.

Place the packages on the baking sheet and bake for 5 to 6 minutes. Allow to cool slightly for about a minute before serving — the steam can be pretty hot. Tear open the envelopes, inhale, and dig in. Also, if in appropriate company — lick the paper.